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Table of Contents (Continued)
Section Title Page
1.5.7 High Limit Test ................................................................................................. 1-19
Chapter 2: Operating Instructions ......................................................................................... 2-1
2.1 FILLING THE FRYER ............................................................................................. 2-1
2.1.1 Filling the Fryer With Liquid Shortening............................................................ 2-1
2.1.2 Filling the Fryer With Solid Shortening .............................................................. 2-1
2.2 MELTING SOLID SHORTENING ..........................................................................2-2
2.2.1 Automatic Shortening Melting ............................................................................ 2-2
2.2.2 Manual Shortening Melting................................................................................. 2-2
2.3 OPERATING INSTRUCTIONS - WITHOUT A COMPUTER .............................. 2-3
2.3.1 Fryer Start-Up...................................................................................................... 2-3
2.3.2 Automatic Basket Lifts (Optional) ...................................................................... 2-3
2.3.3 Fryer Shutdown ................................................................................................... 2-4
2.3.4 Power Failure....................................................................................................... 2-4
2.4 OPERATING INSTRUCTIONS - WITH A COMPUTER ...................................... 2-4
2.4.1 Fryer Start-Up...................................................................................................... 2-4
2.4.2 Product Selection ................................................................................................. 2-5
2.4.3 Shutdown ............................................................................................................. 2-5
2.4.4 Power Failure....................................................................................................... 2-5
2.5 THE INTELLIFRY COMPUTER............................................................................. 2-6
2.5.1 Checking the Temperature functions and Cooking Times .................................. 2-7
2.5.2 Programming Cook Time, Shake Time and Hold Times .................................... 2-7
2.5.3 Programming Cooking Temperature ................................................................... 2-8
2.5.4 Level 2 Programming .......................................................................................... 2-8
2.6 THE DIGITAL CONTROL ...................................................................................... 2-9
2.6.1 Operating the Digital control ............................................................................... 2-9
2.6.2 Programming the Digital control ....................................................................... 2-10
2.7 SHORTENING FILTER PROCEDURES ..............................................................2-11
2.7.1 General Filter Hints ........................................................................................... 2-13
2.7.2 Filter Procedures................................................................................................ 2-14
2.7.3 Using The UFM Module As A Portable Filter ..................................................2-16
2.8 DAILY CLEANING ............................................................................................... 2-16
CHAPTER 3: Owner Maintenance and Adjustments ..........................................................3-1
3.1 FILTER MEDIA REPLACEMENT ......................................................................... 3-1
3.1.1 UFM Filter System .............................................................................................. 3-1
3.1.2 Built-In Filter System .......................................................................................... 3-4
3.2 WEEKLY FRYER CLEANING (BOIL OUT) ......................................................... 3-8